|Serving Size||½ of recipe|
|Total Fat||6 g|
|Saturated Fat||2 g|
|Total Carbohydrate||20 g|
|Dietary Fiber||0.5 g|
|Marinating Time||30 minutes to overnight|
|Dried oregano||1 teaspoon|
|Dried sage||1 teaspoon|
|Fresh-squeezed orange juice||2 tablespoons|
|Freshly ground black pepper to taste|
|Garlic cloves, minced||2|
|Pork tenderloin||¾ pound|
- Mix together oregano, sage, orange juice, honey, salt, pepper, and garlic in a small bowl. Combine marinade mixture and pork in a large plastic resealable bag and shake to coat pork. Marinate in refrigerator 30 minutes to overnight, turning at least once.
- Prepare indoor or outdoor grill. Remove pork from marinade and grill, covered, turning once, about 25 minutes, until meat thermometer registers 160°F. Let stand 10 minutes, then slice and serve.
Arrange slices of yellow bell pepper, red onion, and zucchini on a grill coated with cooking spray. Grill about 5 minutes, until tender, turning occasionally. Season with salt and pepper, and drizzle with salad dressing.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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